Pumpkin & Ricotta Stuffed Shells
Perhaps “stuffed” is quickly becoming a thing around here. Stuffed desserts, and now stuffed pasta shells.
These stuffed shells are simple and straightforward, and while they don’t taste quite as strongly of pumpkin as a dish titled “pumpkin stuffed shells” should (in my opinion), it’s nice to know that there’s more than just cheese inside. Still, I might up the pumpkin if I made it again. As is, we tasted ricotta and marinara and not much else. We even upped the garlic, sage, and pecorino when we stuffed the second half of the shells the next day, just so there’d be more flavor.
I’ll be frank when I say this recipe makes a lot, although maybe not 10 servings as the original recipe states. Still, more food than we usually cook for the two of us. We got about two and a half of these 7×11 pans, and between the two of us lasted for about 2 dinners and a lunch. Maybe we overstuffed the shells, as we did have leftover shells, and maybe we overstuffed our bellies, as 5-6 shells made for a good single serving.
Either way we were full and happy, happy and full.
Now, what else can I find around here to stuff?
Pumpkin & Ricotta Stuffed Shells
Yield: 8 to 10 servings
Ingredients:
1 (12-ounce) box jumbo pasta shells (about 40 shells)
1 tablespoon olive oil
1 (15-ounce) can pure pumpkin
2 cups (16-ounces) whole-milk ricotta
1 egg
1 1/2 cups grated Pecorino Romano cheese
3 large garlic cloves, minced (about 1 tablespoon)
2 tablespoons finely chopped sage
1 teaspoon fine sea salt
1 teaspoon freshly ground black pepper
1 (25.25-ounce) jar tomato basil pasta sauceDirections:
Preheat oven to 350 degrees F.
Bring a large pot of salted water to a boil. Cook pasta shells according to package directions until just al dente. Drain and rinse with cool water. Arrange in a single layer on a baking sheet to cool completely. Set aside.
In a large bowl, mix together pumpkin, ricotta, egg, 1 cup of Pecorino cheese, garlic, sage, salt and pepper.
Divide sauce evenly among two 9" x 13" baking dishes. Fill each shell with the pumpkin-cheese mixture and arrange shells in baking dishes. Cover with aluminum foil and bake for 30 minutes. Uncover and bake for an additional 10 to 15 minutes, or until hot and bubbly. Unbaked shells can also be covered and refrigerated for up to 2 days.
Allow shells to stand for 5 minutes before serving. Serve topped with remaining Pecorino cheese.
Recipe from Delallo.
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I’m ’bout to stuff my face with these shells oh yes I am.
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These sounds great!
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I havent made stuff shells in ages, this sounds rich and delicious – love the use of pumpkin!
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Mmm the perfect comfort food!
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This seriously made my morning. What a fabulous idea!!
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I’m already obsessed with this recipe. Obsessed with it. I’ll check back in after I make them!
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Love the addition of pumpkin and you really never can go wrong with ricotta. Thanks for sharing :)
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I love anything with pumpkin. Long before Thanksgiving, and long after Thanksgiving, I am always in the mood for it. Thanks for the recipe. I can already taste the creaminess of the meal!
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I have never ever had stuff shells. My husband is obsessed though. We watched cannelloni being stuffed the other day and now we have to try it out.
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I love any kind of stuffed shells!
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These stuffed shells sound so easy, but rich and filling and hearty too! Definitely a great way to use up the random pantry jars of pumpkin left over from Thanksgiving. :)
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I stocked up on canned pumpkin at the end of fall because it went on crazy sale. Time to use it up!
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ooooo these look fabulous! I might try them with a creamy cheese sauce as well :)
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They look so delicious!
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oh i love the idea of making stuffed shells and adding a little pumpkin to it! :)
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I’ve got all these ingredients on hand except the shells- gotta get to the store to make!
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I can hardly image, that 5-6 shells only would be enough for me. I wanna get stuffed with these – right now!
Greetings from Germany :o)
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I’m HUNGRY now
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hi – these look so delicious
you need to say when to add the tomato sauce :)
thanks
Betty B
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It’s there in step 4: “Divide sauce evenly among two 9″ x 13″ baking dishes.”
oops sorry :) *blush*
I made something exactly like this (except a lot cheesier!) this past October! Funny how great minds think alike :)
Pumpkin Alfredo Stuffed Shells:
http://cookingwithcakes.com/pumpkin-alfredo-stuffed-shells/
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Anyone know if these would be weight watcher friendly or the calories?
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Go on myfitnesspal
you can put recipes in and it will tell you the calories per serve =)
Stuffed Shells are one of my favorite dishes. I haven’t tried them with pumpkin but I bet they are delicious! Great idea.
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Looks Amazing!! And I just have to ask, what kind of silverware do you have?? I absolutely adore it.
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Maybe some pumpkin pie spice would make them more pumpkin-y. I may have to try it!
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Great way to cut the cheesiness of stuffed shells. Such a lovely dinner idea.
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Oh, I was thinking about other ways to use big shells. This could be it. They look fab!
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Keep on stuffin’…this looks amazing! Stuffed shells were a favorite as a kid. Yum! Yes, please!
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I love pumpkin any time of year. For some strange reason, I’ve only made stuffed shells once. This recipe’s inspiring me to make it again.
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I love stuffing foods, from desserts to vegetables to pasta! The most fun I’ve had is baking chocolate cupcakes in hollowed out orange peels. I’ve also made these pumpkin-ricotta stuffed shells before and really enjoyed them. Like you said, they are perfect for making you feel happy and full, or vice-versa.
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These look so tasty, I’m making these for my next dinner party! Thank you!
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Looks wonderful! Making it tonight for girl’s night :)
But, did you mean 2 cups OR 8 ounces or ricotta? Two cups would be 16 ounces.
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Yup, you’re right. :) Recipe has been updated!
These are in the oven right now. Very excited to try them! One question- where does the 1 tbsp of olive oil go? I’ve read the recipe repeatedly- am I just missing it?
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Yum! I added these lovelies to my weekly favorites! Thanks for sharing!
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I made these on Sunday. Of course, my sad excuse of a grocery store did not even have jumbo shells, so I made these with manicotti instead.
Good recipe overall, but I ended up putting ALL of the sauce and pasta in one pan, since I only used 8 oz of manicotti. I think if I made this again, I’d add some spicy sausage. But the pumpkin and ricotta mixture was really good.
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These sound fantastic! Do you know how well they would freeze?
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I made these today with my friend who never cooked before in her life. The recipe worked out really well – I was able to teach her a number of techniques and the results were AH-MAZING! Thank you, Lindsay! :) I personally could taste the pumpkin, sage, garlic, and Pecerino in the mix – did you update the recipe from the first one you tried where you couldn’t taste anything besides marinara and ricotta? Either way, I’m never going back to the traditional way of making baked shells! Thanks again!
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